Flakey and Buttery Buttermilk Dinner Rolls

By micki barzilay
December 16, 2010
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Author Notes: Since this contest calls for "yeasted" dinner rolls which typically tend to be heavier & more substantial, I decided to create a recipe that would incorporate both the properties of a yeasted roll as well as those that lean to the lighter , flakier, more buttery, buttermilky side of rolls which typically use baking powder or soda instead of yeast...in hopes of creating the perfect blend between the two...( with a dinner roll somewhere between a sourdough roll, bagel, and a coissant...topped of course with with melted butter and served warm. See my Editor's Pick prior recipe for Compund Butter to accompany the rolls....micki barzilay

Serves: 14-16 rolls

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 pkg fast acting yeast
  • 1/2 teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • 3/4 cup fat-free buttermilk
  • 3 tablespoons honey
  • 1/2 cup water
  1. Preheat oven to 400°.
  2. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes
  3. In a separate bowl add yeast to 1/2 cup warm- almost hot water .Stir together and let it become frothy...about 10 min.
  4. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir till moist then add in the yeasted water mixture.
  5. Turn dough out onto a lightly floured surface; knead lightly 4-5 times. Roll dough into a 1/2-inch-thick rectangle about 10 inches long dust top of dough with flour. Repeat the process 3 times .Cut dough with a 1 3/4-inch biscuit cutter to form app 14-16 dough rounds. Place rounds 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan. Serve warm with my butter compound as noted above.

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